Spaghetti with Garlic and Olive Oil
(Spaghetti Aglio e Olio d'Oliva)
Ingredients:
About 1 and 1/2 large heads garlic, separated into cloves (about 30)
5 and 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes
1 lb spaghetti
1 and 1/2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/2 cup finely chopped fresh flat-leaf parsley
Finely grated Parmigiano-Reggiano cheese
Directions:
Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary).
Cook garlic in 4 tablespoons (1/4 cup) olive oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes.
Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.)
Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
Meanwhile, cook spaghetti in a 6 to 8-quart pot of boiling until 'al dente'.
Reserve 1 cup cooking water, then drain spaghetti in a colander.
Stir zest and salt into olive oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water.
Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist.
Add half of garlic and toss.
Remove from heat and toss pasta with remaining 1 and 1/2 tablespoons olive oil and salt and pepper to taste.
Transfer to a serving bowl and sprinkle with remaining garlic. Makes 4 main-course servings.